Storage stability of functional fruit drink supplemented with polyphenols extracted from lemon and mango peels
DOI:
https://doi.org/10.55627/zoobotanica.002.03.1026Keywords:
Food waste, Functional fruit drink, Peels, Polyphenols, Oxidative stressAbstract
Use of natural bioactive compounds especially polyphenols in functional beverages has gained a lot of interest because of the health promoting effects they exhibit and the ability to enhance shelf life. Functional fruit juices include those that contain additional physiologically active ingredients and offer health benefits. Lemon and mango peels are a rich source of phenolic compounds, fortified functional foods containing lemon and mango peel polyphenolic extract may be used as a preventative & therapeutic alternative measure for several disorders linked to oxidative stress and to provide consumers a drink that is more nutritious. The goal of the research was to introduce different amounts (2% and 4%) of lemon and mango polyphenols, which were extracted by sonication, into an apple-peach drink. Investigation of the physical-chemical properties, total phenolic content (TPC), and antioxidant activity (DPPH) for a product that was stored at a refrigerated temperature for two months on fortnight basis. The findings showed that the total soluble solids (TSS), titratable acidity (TA), pH, antioxidant activity and total phenolic contents of apple-peach juices increase after storage. Fruit drink's sensory qualities diminished over the course of a two-month storage period. In conclusion, it was preferable to supplement fruit beverages with 2% polyphenolic extract in order to maintain their physicochemical as well as organoleptic properties. The collected data was statistically analyzed using a two-way ANOVA table. Research aims at the possibility of using lemon and mango peels and similar by-products of the fruit industry to create enhanced instant beverages with desirable attributes such as longer shelf life and nutritional benefits. This approach also not only creates value out of food waste but also meets the shifting trend of clean label and sustainability into the food industry.
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